We present a simplified take on a cocktail featured on our latest menu. This is a large-volume prepared mix which is bursting with tastes associated with festive period, making it excellent for hosting a festive gathering. Any leftover syrup for brunch beverages, desserts, or to mix additional servings of bikinis.
The Bikini Cocktail
Serves 10 servings
Ingredients for the Clementine Syrup (produces 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Cocktail (produces 850ml, serving 10)
400ml good quality vodka
100ml dry gin
150ml peach schnapps
200ml citrus syrup (from the recipe above)
Whole cranberries, to garnish
Mandarin essential oil, to finish
Method
For the Citrus Syrup: Put the listed items into a pot, heat until it reaches a gentle boil, mixing until the sugar dissolves. Next, remove from the heat allowing it to cool completely. Decant to a sealable bottle, seal and refrigerate it chilled, it will last for about four weeks.
For the Batch Mix: Combine every liquid ingredients into a sizeable container, leave to sit for an hour, then filter it preferably using a fine cloth, to ensure it's perfectly clear.
To serve: Add 85ml of the cocktail base to a stirring glass packed with ice, and stir carefully for about 60 seconds until cold. Pour into an frosted cocktail glass or a similar vessel, decorate with the cranberries and complete it with a light spray with the mandarin essence over the top.
